Looking for the perfect fall dinner recipe? This Stuffed Acorn Squash combines tender roasted squash with a hearty filling of rice, vegetables, and savory herbs. It’s a comforting, wholesome dish that feels just right for chilly evenings, cozy gatherings, or festive holiday tables.
Why You’ll Love This Recipe
- Seasonal perfection – highlights acorn squash at its peak.
- Hearty yet healthy – balanced with grains, veggies, and protein.
- Stunning presentation – a colorful dish that looks impressive at the table.
- Make-ahead friendly – prep the filling in advance to save time.
- Flexible – easily adaptable with different grains, proteins, or herbs.
Ingredients
- 2 medium acorn squash
- 1 cup cooked wild rice (or brown rice)
- 1 small onion, finely chopped
- 1 cup mushrooms, diced
- 2 cloves garlic, minced
- 1 small apple, diced
- 1/2 cup dried cranberries
- 1/2 cup walnuts or pecans, chopped
- 2 tbsp olive oil
- 1/2 tsp ground sage
- 1/2 tsp thyme
- 1/2 tsp cinnamon
- Salt and black pepper to taste
- 1/4 cup Parmesan cheese or feta (optional)
- Fresh parsley for garnish
Step-by-Step Instructions
- Preheat oven to 400°F (200°C). Slice each acorn squash in half, scoop out seeds, and brush the flesh with olive oil. Season with salt and pepper.
- Place squash halves cut-side down on a baking sheet and roast for 25–30 minutes until tender.
- While squash roasts, heat olive oil in a skillet over medium heat. Add onion, garlic, mushrooms, and apple. Cook until softened, about 5 minutes.
- Stir in cooked wild rice, cranberries, nuts, sage, thyme, cinnamon, salt, and pepper. Mix well and cook for 2–3 minutes.
- Remove squash from oven, flip halves cut-side up, and spoon the filling evenly into each cavity.
- Top with Parmesan or feta if using, then return to oven for 10 more minutes.
- Garnish with parsley and serve warm.
Tips & Variations
- Add protein: Mix in cooked ground chicken, turkey, or lentils for a heartier version.
- Grain swap: Try quinoa, couscous, or farro instead of wild rice.
- Sweet touch: Drizzle with a little maple syrup before baking for extra fall flavor.
- Dairy-free: Skip the cheese or substitute with a dairy-free crumble.
Storage & Freezer Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best texture.
- Freeze: Wrap cooked stuffed squash halves tightly in foil, then freeze for up to 2 months. Reheat directly from frozen at 350°F until heated through.
Serving & Pairing Ideas
- Drink pairing: sparkling apple cider or spiced herbal tea.
- Serve with a crisp green salad for a fresh contrast.
- Pair with roasted Brussels sprouts or autumn vegetables.
- Enjoy with a warm soup starter to complement the squash.
Frequently Asked Questions
Can I prepare the filling ahead of time?
Yes, you can make the filling up to 2 days in advance. Store in the fridge and stuff the squash just before baking.
Can I use butternut squash instead?
Absolutely. Butternut works well, though you may need to adjust roasting time since it’s larger.
How do I make this vegan?
Skip the cheese or use a plant-based alternative. The flavors are still rich and delicious.
Do I need to peel acorn squash?
No, the skin softens when roasted and can be eaten, though many prefer to scoop out just the filling and flesh.
Ready to Try It?
This Stuffed Acorn Squash is a true celebration of fall, warm, colorful, and nourishing. It’s the kind of dish that not only satisfies your appetite but also brings comfort to the table. Save this recipe to Pinterest, share it with friends, and enjoy a cozy dinner that captures the flavors of the season.
You Might Also Like
- Pumpkin Pie Baked Apples – A warm, spiced dessert to follow your dinner.
- Rotel Mexican Rice – A flavorful side to balance savory mains.
- Roasted Pumpkin Soup – A comforting starter to set the mood.
- Marshmallow Rice Krispies – A quick sweet treat for family-friendly dinners.
Stuffed Acorn Squash
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Hearty Stuffed Acorn Squash filled with rice, vegetables, nuts, and cranberries — perfect for cozy fall dinners.
Ingredients
2 medium acorn squash
1 cup cooked wild rice
1 small onion, finely chopped
1 cup mushrooms, diced
2 cloves garlic, minced
1 small apple, diced
1/2 cup dried cranberries
1/2 cup walnuts or pecans, chopped
2 tbsp olive oil
1/2 tsp ground sage
1/2 tsp thyme
1/2 tsp cinnamon
Salt and black pepper to taste
1/4 cup Parmesan cheese or feta (optional)
Fresh parsley for garnish
Instructions
1. Preheat oven to 400°F (200°C). Slice acorn squash in half, scoop out seeds, brush with olive oil, and season with salt and pepper.
2. Place squash cut-side down on a baking sheet and roast 25–30 minutes until tender.
3. While roasting, heat olive oil in a skillet. Sauté onion, garlic, mushrooms, and apple until softened.
4. Add cooked rice, cranberries, nuts, sage, thyme, cinnamon, salt, and pepper. Cook 2–3 minutes, stirring to combine.
5. Remove squash from oven, flip cut-side up, and stuff with the filling.
6. Top with cheese if desired, bake 10 more minutes.
7. Garnish with parsley and serve warm.
Notes
– Can prepare filling 1–2 days in advance.
– Swap grains or nuts for variation.
– Vegan option: skip cheese or use plant-based cheese.
– Ready to try it? Cozy, flavorful, and perfect for fall dinners — share it or pin it to try tonight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop & Oven
- Cuisine: American
Nutrition
- Serving Size: 1/2 squash
- Calories: 380
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg